JALAPENO RELISH
24 large jalapenos
3 medium onions
3 cups vinegar
2 cups water
2 tbsp sea salt
2 tsp cumin
2 tbsp sugar.
disposable rubber gloves
Due to the high acidity level in this recipe, you can preserve this relish by using a water bath canner. I don't own a water bath canner, so I created one by placing a steamer basket into a large stock pot. This leaves enough space on the bottom of the pan to allow water to move around all sides of the jars.
I chose to use quarter pint jars, since the relish packs a lot of punch, and a little goes a long way. Start by washing and sterilizing your jars. To sterilize, bring water in a stockpot or water bath canner to a boil and place empty jars into the water and boil for 15 minutes. If you are using hard and unfiltered water, add a couple tablespoons of vinegar to prevent white film of mineral deposits from getting on your jars. Don't boil the lids, as it can damage them. After the jars are sterilized, I turn off the heat, and add the lids, funnel and ladle to the water for a few minutes.
While the jars are sterilizing, start making the relish by washing the jalapenos. If you're not a fan of spicy foods, you can use bell peppers in place of jalapenos, which would result in a milder and sweeter relish.
Bron: http://www.littlehouseliving.com/canning-jalapeno-relish.html?utm_campaign=coschedule&utm_source=facebook_page&utm_medium=Little+House+Living
Foto: little house living
24 large jalapenos
3 medium onions
3 cups vinegar
2 cups water
2 tbsp sea salt
2 tsp cumin
2 tbsp sugar.
disposable rubber gloves
Due to the high acidity level in this recipe, you can preserve this relish by using a water bath canner. I don't own a water bath canner, so I created one by placing a steamer basket into a large stock pot. This leaves enough space on the bottom of the pan to allow water to move around all sides of the jars.
I chose to use quarter pint jars, since the relish packs a lot of punch, and a little goes a long way. Start by washing and sterilizing your jars. To sterilize, bring water in a stockpot or water bath canner to a boil and place empty jars into the water and boil for 15 minutes. If you are using hard and unfiltered water, add a couple tablespoons of vinegar to prevent white film of mineral deposits from getting on your jars. Don't boil the lids, as it can damage them. After the jars are sterilized, I turn off the heat, and add the lids, funnel and ladle to the water for a few minutes.
While the jars are sterilizing, start making the relish by washing the jalapenos. If you're not a fan of spicy foods, you can use bell peppers in place of jalapenos, which would result in a milder and sweeter relish.
Bron: http://www.littlehouseliving.com/canning-jalapeno-relish.html?utm_campaign=coschedule&utm_source=facebook_page&utm_medium=Little+House+Living
Foto: little house living